Features

Saveur 25th Anniversary

Saveur’s 25th Anniversary: Memories and Stories from Former Staff

By SAVEUR EDITORS
BVI-Style Peas Soup

A Hearty (Caribbean!) Soup to Get You Through The Winter

By KAT CRADDOCK
Saag Paneer (Spinach with Fresh Indian Cheese)

Saag Paneer Is the Luscious Indian Comfort Food You Need

By CATHY ERWAY
Guests sitting at table at holiday meal.

How to Throw a Fancy French Holiday Dinner Party for a Crowd

By REBEKAH PEPPLER
Roast duck breast and leg mortadella, in perfect harmony with Goose Island Matilda.

A Fermentation Feast in the Saveur Test Kitchen

By JASMINE TING
Pumpkin seeds washed, dried, and cleaned so they are shelf-stable for up to two years.

The Green Gold of Austria

By MICHAEL HARLAN TURKELL
Duck liver mousse crostini with pickled cauliflower.

25 Years at the Top: Gramercy Tavern

By D.J. COSTANTINO
How Louisiana’s Vietnamese Shrimpers Are Adapting to Climate Change

How Louisiana’s Vietnamese Shrimpers Are Adapting to Climate Change

By ALLIE WIST
Chef David Thompson Wants You to Cook More Thai Food

Chef David Thompson Wants You to Cook More Thai Food

By D.J. COSTANTINO
Dumplings cooked on top of chicken in pot.

What Came First, the Chicken or the Dumpling?

By SARAH COPELAND
Meet the Hemingway Look-a-Like Who Eats and Drinks Like the Author

Meet the Hemingway Look-a-Like Who Eats and Drinks Like the Author

By JASMINE TING
How to Cook Like a Local

How to Cook Like a Local

By SAVEUR EDITORS
The Last Lebanese Steakhouse in Tulsa

The Last Lebanese Steakhouse in Tulsa

By NAOMI TOMKY
Why Smoked Bologna Is the Secret Star of Oklahoma Barbecue

Why Smoked Bologna Is the Secret Star of Oklahoma Barbecue

By NAOMI TOMKY
The Next-Level Lamb Dishes at the 2019 Lamb Jam Finale

The Next-Level Lamb Dishes at the 2019 Lamb Jam Finale

By JASMINE TING
Meet Canada’s Brisket Whisperer

Meet Canada’s Brisket Whisperer

By LARA RABINOVITCH

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